Flourless Chocolate Cake
User Reviews
4.8
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake uses dark chocolate chips melted with solidified coconut oil as a base, combined with coconut sugar, vanilla extract, and a pinch of salt to balance the sweetness. Eggs are whisked in to provide structure without flour, and cocoa powder adds an intense chocolate flavor. Baking at 375°F for about 22-25 minutes firms the cake sufficiently while keeping it moist inside.
The texture is fudgy rather than cakey, with a rich chocolate profile that comes from quality dark chocolate and cocoa powder. The cake is cooled and inverted to showcase the smooth top, then can be finished with a chocolate ganache or powdered sugar. Fresh raspberries add a fresh contrast to the richness.
Leftover cake keeps well in an airtight container at room temperature or refrigerated. The recipe notes alternative frostings like chocolate buttercream or peanut butter Greek yogurt to vary the flavor. Proper cooling before frosting ensures good texture and presentation.
Ingredients
Cake
- 1 cup dark chocolate chips
- ½ cup coconut oil solidified
- ½ cup coconut sugar
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 3 large egg
- ½ cup cocoa powder
Chocolate ganache
- ½ cup dark chocolate chips
- ¼ cup non-dairy milk almond, oat or coconut milk work
Topping
- powdered sugar for topping
- raspberries for serving, fresh
Instructions
- Preheat oven to 375°F and grease an 8 inch cake pan or 8 inch springform pan.
- Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the chocolate has melted.
- Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine.
- Whisk in eggs.
- Gently add cocoa powder and stir to combine.
- Pour chocolate mixture into greased or parchment-lined pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.
- While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled cake and spread to cover.
- Sprinkle with powdered sugar and serve with fresh berries.
Notes
- Store leftovers covered at room temperature for 1-2 days or refrigerated up to 5 days.
- Try chocolate ganache, chocolate buttercream, or peanut butter Greek yogurt frosting as toppings.
- Allow cake to cool completely before adding frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 38mg | 2% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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